This scallop, prawn and crab linguine is a celebration of seafood. I have paired it with the lightness of creme fraiche, the tang of lemon and the freshness of parsley to lift the dish to dizzy heights. A hint of red chilli also works well here if you like to add an extra layer of flavour. The sauce should lightly coat each strand of pasta; if you find it is a bit too thick then add a splash of the pasta water to loosen it slightly.
Ingredients- serves 4
Knob of unsalted butter
300g raw king prawns- peeled and deveined
300g scallops- cleaned
Pot of white crab meat
1 clove of garlic
1 small red chilli- deseeded and finely chopped (optional)
100ml white wine
2-3 tbsp creme fraiche (I used light creme fraiche)
Handful of fresh flatleaf parsley- finely chopped
1. Start off by boiling a large pan of water and cook the linguine according to the packet instructions; drain when al dente. As the pasta starts off then get going on the sauce as this is relatively quick.
2. Take a nonstick frying pan and heat the knob of butter over a medium heat. Sear the scallops for approximately 3 minutes on each side until golden, remove from the pan and set aside. Cover with foil. The scallops I used were large and I then cut them across so give two discs so it was easier to toss through the pasta.
3. Add a glug of oil to the pan and fry off the garlic and chilli (if using) for a minute or two. Pour in the wine and cook until reduced by half. Lower the heat and add the creme fraiche, a good squeeze of lemon juice and the prawn and crab. Simmer until the prawns are cooked through and a beautiful blush pink. Just before this, add the scallops back into the pan. Before serving sprinkle through some parsley and toss the scallop sauce through the pasta.
Seared scallop, prawn and crab linguine- simple, fresh and decadent!